Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!
Shrimp Boulettes
- 3 quarts raw peeled shrimp
- 1 stalk celery, chopped
- 3 medium onions, chopped
- 1/2 cup bell pepper, chopped
- 1 cup green onions, chopped
- 1 cup parsley, chopped
- 1 large Irish potato, boiled
- Salt and pepper to taste
Grind and mix all of the above ingredients and salt and pepper to taste. Take a heaping Tbs. at a time, roll into balls and drop into heated deep fat. Cook for 15 minutes turning them over until golden brown. Serve piping hot with French bread and green salad.
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